Chicken Cheesesteaks

What you need:

    • 2 lb. chicken
    • 2 Tbsp. EVOO
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 green bell pepper, cut in thin strips
    • 1 onion, cut in thin strips
    • 8 oz. sharp white cheddar, shredded
    • 1/2 Tbsp. butter
    • 1/2 Tbsp. flour
    • 2/3 cup half-and-half
    • Salt and pepper
    • Sub Rolls

Directions:

    1. Season chicken with 1 tsp. salt and 1 tsp. pepper.
    2. Heat 1 Tbsp. EVOO in a skillet over medium-high heat.
    3. Sear chicken for 1 to 2 minutes per side and then cook in oven at 400* for 15 minutes. Let cool and then shred.
    4. Heat remaining 1 Tbsp. EVOO in a skillet over medium-low heat.
    5. Cook green bell and onion for 6 to 8 minutes.
    6. Heat butter in a small saucepan over medium heat.
    7. Whisk in flour and cook for 2 minutes, stirring constantly.
    8. Add half-and-half and cook until it starts to bubble, then reduce to low.
    9. Add a little more than half the sharp white cheddar and stir until melted.
    10. Build the rolls: start with shredded chicken, top with cheese sauce, add peppers and onions, and then sprinkle with leftover cheese.
    11. Roll in foil and heat up in the over at 300* for 10 to 15 minutes.

Recipe from How Sweet It Is